Last night’s demo, Super Foods Super Feast, and this Rice with seaweed and vegetables, was on a subject that is very dear to me: actually the subject of the cookbook I am currently working on: I can’t tell you how exciting this book will be, chock full of beautiful pictures. I am including a chapter on a dear friend of mine who lost almost unimaginable amounts of weight, without dieting, just by eating whole foods, and who is sharing her story in this book. You must try this rice with seaweed dish: redolent with Asian flavors, and substantial enough to be a wonderful vegetarian main dish. Still, if you would like, just throw in some smoked turkey or cooked chicken or meat. Likewise, you can play with the selection of ingredients I am suggesting, just as long as they are all fresh or frozen (not canned and not processed)
Seaweed is easy to find, and is quite versatile. This rice with seaweed dish is only one of the wonderful things you can make with it. You can use seaweed in salads, in green smoothies, in nori rolls. Practically no calories, and a nutritional powerhouse!
- 6 cups water
- 2 cups short grain brown rice
- 3 ttablespoons olive oil
- 3 tablespoons toasted sesame oil
- 6 cloves garlic
- 2-inch piece ginger
- 3 cups sliced shitaki caps
- 4 inch piece daikon, grated
- 1 bunch kale, leaves only, very finely chopped
- 1/4 cup hijiki or other dry seaweed, (health food stores), soaked in 1/2 cup hot water
- 3 cups soy bean sprouts
- 1/4 cup soy sauce
- 1/4 cup chopped cilantro
- 6 scallions, finely sliced
- Bottled hot sauce to taste
Bring the water to boil in a wide heavy pot. Add the rice, reduce the flame to medium and cook, covered, 45 minutes.
Meanwhile, heat the oils in a large skillet. Finely grind the garlic and ginger and add to the skillet. Saute for just one minute. Add the shitaki and saute 2-3 more minutes. Add the daikon and kale and saute 2-3 more minutes. Add the cooked rice and all remaining ingredients, and stir to combine. Cook 2-3 more minutes, only until cooked through. Serve hot.